Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining al dente pasta, smoky grilled or boiled corn, fresh vegetables, creamy tangy dressing, and a spicy kick, perfect as a refreshing side dish or light main course.
Ingredients
Scale
Pasta and Corn
- 8 oz fusilli spiral pasta
- 3 ears corn on the cob (or canned corn)
Salad Ingredients
- 1 red bell pepper, diced
- ½ cup black beans, drained and rinsed (from ½ can – 83 grams)
- ½ cup Cotija cheese, grated
- ½ bunch cilantro, chopped
Salad Dressing
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 small lime, freshly squeezed
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder
- Cayenne pepper, to taste
- Salt and pepper, to taste
Garnish
- 4 green onions, chopped
- Chili powder, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook it al dente according to the package instructions, usually about 10 to 12 minutes. Drain the pasta and set aside.
- Cook the Corn: Choose to grill or boil your corn. For grilling, remove husks and silks, brush with olive oil, salt, and pepper, then grill on medium-high heat for 10 to 15 minutes, turning frequently until lightly charred. Let cool and slice kernels off the cob. For boiling, remove husks and silks, boil corn in water for 5 to 10 minutes until tender, cool, then slice kernels off the cob. Alternatively, use canned corn drained and rinsed.
- Prepare the Dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, fresh lime juice, sriracha, chili powder, cayenne pepper sparingly, salt, and pepper. Whisk or shake well until smooth and combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Pour the dressing over and mix well to combine. Adjust salt and pepper if needed.
- Garnish and Serve: When ready to serve, top the salad with chopped green onions and sprinkle extra chili powder for heat and Cotija cheese if desired. Serve chilled or at room temperature.
Notes
- To reduce prep time, use canned corn and pre-cooked pasta.
- Adjust the spiciness by varying the amount of cayenne and chili powder in the dressing.
- Substitute Cotija cheese with feta if unavailable.
- For a vegan version, replace mayonnaise and Greek yogurt with vegan alternatives and omit cheese.
- Grilling the corn adds a smoky flavor, but boiling is quicker and easier.
- Make the salad ahead and refrigerate for at least 30 minutes to let flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg
